Pesarattu Recipe / Green Gram Dosai Recipe

I was very surprised that we in Tamilnadu are not preparing dosa based on green gram, while it is a very popular recipe in Andhra. Everyone in my family loved it and this is definitely going to be a regular in my kitchen henceforth. Moreover this is a very apt dish for summer as it helps to beat the heat.

In Telugu Peasr means green gram and rattu means dsoai. So that green gram dosai is called pesarattu in Telugu.

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Recipe Cuisine : South Indian / Andhra | Recipe Category: Breakfast |  Yields: 8-10 nos.

Preparation Time: 3 mins  | Soaking Time: 4 hrs| Cooking Time : 15 mins

Ingredients:

Green Gram / Paasi Paryaru	1 cup (240 ml)
Raw Rice / Pacharisi	¼ cup
Green Chilli	2
Ginger	1 inch
Curry Leaves	2 springs
Coriander Leaves	1 handful
Cumin Seeds	1 tsp
Onion	½ cup
Salt	1 tsp or required
Oil (for make dosai)	As required

Procedure:

1. Wash green gram and raw rice together for 2 times.

2. Soak them with enough water for 4 hours or more.

3. Grind the soaked dal and rice mixture with green chillies, ginger, curry leaves and coriander leaves using mixie or grinder.

4. Grind them into a little coarse paste with little water.

5. Finally add cumin seeds, roughly chopped onion and salt. Grind them for just few seconds only. (don’t grind the onion into fine paste)

6. Remove the batter and mix with enough water to make dosa batter consistency. Keep it aside for minimum 2 hours or overnight in refrigerator.

7. Heat the dosa tawa, pour ladle full of batter and spread them into a thin circles.

8. Pour oil around the dosai and cook till the both sides become golden in color and crisp.

      Healthy and tasty Green Gram Dosai / Pesarattu is ready to serve. Serve with Coconut Chutney or any Kara Chutney.

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Note:

1. Add red chilli instead of green chilli.

2. Add parboiled rice instead of raw rice.

3. Addition of onion is optional.

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Mango Dal Recipe / Mango Paruppu/ Mamidikaya Pappu

In Tamilnadu Thur Dal is used as Uppu Paruppu without any addition. It is a regular and must have for all festivals. However in Andhra, they add mango or tomato with the dal for flavor. Since it is mango season I tried the Andhra Mango Pappu. It was liked very much by my family.

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Recipe Cuisine : South Indian / Andhra | Recipe Category: Side Dish for Rice

Preparation Time: 7 mins  | Cooking Time : 20 mins |  Serves: 6

Ingredients:

Thur Dal / Thuvaram Paruppu	½ cup
Chopped Mango	½ cup
Turmeric Powder	½ tsp
Green Chillies	3
Salt	½ tsp
Chopped Onion	3 tbsp
To Temper:
Oil	2 tsp
Mustard Seeds	½ tsp
Cumin Seeds	1 tsp
Red Chilli	2
Curry Leaves	1 spring
Finely Chopped Garlic	2 tsp
To Garnish:
Finely Chopped Coriander Leaves	2 tbsp

Procedure:

1 Remove the skin and seeds of the mango and chop them into small pieces.

2. Wash the thur dal twice.

3. Pressure cook the dal with chopped mango, turmeric powder, chopped green chillies, chopped onion, 1 cup water and ¼ tsp of salt for 4 whistles in medium flame.

4. After pressure has gone, remove the lid of the cooker and mash the dal mixture with hand blender.

5. Heat the oil in a pan, add mustard seeds and wait for popping.

6. Add cumin seeds and wait for splutter.

7. Add broken red chillies and sauté for few seconds.

8. Add curry leaves and sauté them till the curry leaves become crisp.

9. Add chopped garlic and sauté till the garlic become translucent.

10. Pout this mixture into dal mixture (from 4) and remaining salt. Mix them well. Add water if required.

11. Cook the mango pappu for 2-3 mins. Then add chopped coriander leaves and switch off the flame. Mix them well.

            Tangy and yummy Mango Dal is ready to serve with Hot Rice or Roti.

Note:

1. Adjust the chilli level according to your spice level.

2. Adjust the mango level according to your mango taste.

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Andhra Style Raw Mango Rice Recipe / Mamidikaya Pulihora Recipe

I have already posted a Mango Rice Recipe which is very much like lemon rice. This is very famous recipe in Andhra; they add a few spice powders to spice it up.

I learnt this recipe from one cook book.

Click HERE to checkout 20+ Rice Recipes.

Recipe Cuisine : South Indian / Andhra| Recipe Category: Variety Rice

Preparation Time: 10 mins |Cooking Time: 15 minw | Serves: 2

Ingredients:

Cooked Rice	2 cups
Grated Raw Mango	1 cup
Turmeric Powder	½ tsp
Salt	As required
To Temper:
Oil	2 tbsp
Mustard Seeds	½ tsp
Curry Leaves	1 spring
Green Chilli	1
Grated Ginger	2 tsp
Asafoetida / Hing	½ tsp
To Dry roast and powder:
Chana Dal / Kadalai Paruppu	2 tsp
Urad Dal	1 tsp
Coriander Seeds	2 tbsp
Red Chillies	2

Procedure:

1. Dry roast the chana dal, urad dal, red chillies and coriander seeds till thee nice aroma comes out from it.

2. Allow it to cool down and grind them into a fine powder using the dry mixie jar.

3. Peel the skin of the mango and cut it into two halves vertically. Then remove the seed from it.

4. Grate the mango using the grater. Keep it aside.

5.  Heat the oil in a pan, add mustard seeds and wait for popping.

6. Add curry leaves and chopped green chillies. Sauté for few mins.

7. Add grated ginger and fry for few seconds.

8. Add hing and mxi them well.

9. Add turmeric powder and grated mango. Mix them well and sauté for 2 seconds or raw smell of the mango goes off.

10. Add cooked rice, salt and ground powder (from 2). Mix them well and close the lid of the pan. Cook for 2-3 mins.

            Delicious and yummy Andhra Style Raw Mango Rice is ready!. Serve with Fryums.

Note:

1. Adjust the chilli level according to your spice level.

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Snake Gourd Bajji / Pudalangai Bajji

You would have tried Bajjis with different ingredients for the inside like Banana, Potato, Bread etc. Have you tried with Sankeguard? This is famous in andhra. It has different taste style and is an interesting dish you should at least try once.

 Recipe Cuisine : South Indian | Recipe Category: Snakcs

Preparation Time: 10 mins  | Cooking Time: 15 mins | Yields: 20 Bajjis

Ingredients:

Snake Gourd (medium size)	1
For Batter:
Bengal Gram Flour	¾ cup
Rice Flour	¼ cup
Red Chili Powder	1 tsp
Asafoedita / Hing	¼ tsp
Salt	As required
Idli Batter (optional)	¼ cup
Water	Required
Cooking Soda	½ tsp
For Frying:
Oil	required

Procedure:

1. Remove the head and tail of the snake gourd.

2. Peel the white skin of the snake gourd using the peeler or knife.

3. Cut the snake gourd into ¼ inch thickness circles and remove the seeds.

4. In a bowl, add Bengal gram flour, rice flour, red chili powder, hing, salt and cooking soda. Mix them well.

5. Add idli batter (if used) and little bit water. Mix them with wire whisk. Add enough water to make the bajji batter little bit thinner than idli batter consistency.

6. Heat enough oil in a frying pan. Put a drop of batter in the oil; if the batter comes up immediately is the right temperature of the oil.

7. Dip each snake gourd rings with batter and deep fry with oil.

8. Cook till the sizzling sound stops completely.

9. Take them out from the oil and spread them on the tissue paper to absorb the excess oil.

Note:

1. You can use the excess batter to prepare onion bajjis.

2. Idli batter gives fluffiness to the bajji.

3. If you use Idli batter to don’t use cooking soda.

4. Don’t over load the oil with too many bajjis.

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